Coat the chicken legs in cornflour (frozen are OK) in the cooker.
Then pour the other ingredients in and turn the chicken pieces in it.
Cook on high for about 4 hours or until the sauce bubbles gently and
reduces a bit. Voilà!

One cannot live on cake and pastries alone, sadly, so I came up with this slow cooker teriyaki chicken after being inspired by friends who use their slow cooker very regularly.